A journal about the things I love, food, food, food. The GOAT, Lilla A, and the trials and constant desire to bake and cook myself into something wonderful.
Friday, January 28, 2011
My first homemade Ricotta
freshly squeezed works best here
I found a new food blog that specializes in Italian cooking. Who doesn't love pasta and a good sauce? Spinach lasagna with home made ricotta. Oh, the endless possibilities! I stumbled across http://www.theitaliandishblog.com there Elaine,( from Richard Ferretti via Gourmet, via the Italian dish blog )had it all neatly posted how to make your own ricotta. I was excited, and it is ever so cheap to make on your own. I was off to my local corner store and picked up some 3 percent whole milk and a lemon. I always have a readily supply of heavy cream available for the goat.
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
2 tablespoons lemon juice
starting to curdle.
Line a large strainer with a layer or two of cheese cloth and place over a large bowl. Slowly bring the milk to a rolling boil in a 6 quart heavy pot over moderate heat, stirring occasionally to prevent scorching.Add lemon juice. Reduce heat to low and simmer, stirring constantly, until mixture curdles, about 2 minutes. Pour into lined strainer and let drain for 1 hour(note: I let it drain for just a few minutes, so it does not become dry). After discarding the liquid, chill the ricotta covered.
oh, those wash clothes!
I followed The Italian dish's recipe, but there was one little hick up. It took me 1 hour to get my milk and cream to curdle not two minutes as her recipe quoted.. I was a little perplexed by this and while it was simmering I read a little more on the web. I found that it is ever so much more quickly to make if you add all the ingredients when stated!! I added the cream and the milk but forgot to add the salt until it was boiling. I perhaps didn't let the cream and milk boil long enough before I added the lemon juice. I found I needed to add at least 4 tablespoons of lemon juice to make it finely come to a curd.I kept on raising the heat and lowering the heat and stirring and stirring and finely it was finished. I did not have any cheese cloth but those washing up rags that everybody has in the cupboard worked out perfectly.( see picture you know which ones) I let strain for a few minutes not the one hour most recipes call for and put in the fridge. Let it rest covered in the fridge for at least 2 hours before using. Keeps for two days covered in the fridge.